Chicken Do Pyaaza

I always intend to try out different recipes of chicken available on the internet. Initially, I follow the base recipe with a little changes as per the ingredients readily available in-house or as per the need of my taste buds ;).

Here where we stay, incase we want to buy halal chicken be need to buy it in tray form which weighs a minimum of 1.5 kg that is 3 lbs and so ideally is alot for us two people. We do get lesser quantity in the American stores but the type of pieces is fixed like on drumsticks or breast or skinless thighs, etc. As such we don’t mind buying large quantity at halal store as we get a mix of pieces. I always prefer to store it in portions of four.

I had a portion remaining in the freezer and wanted to consume it trying out something new. I came across this recipe on YouTube. Personally I had not tasted chicken do pyaaza anytime before. So I didn’t have anything to compare the outcome of what I tried with. Though the outcome was very delicious and spicy and liked by all at home. So lets begin.

 

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Recipe :

Ingredients :

for marination :

  • 500-750 gms of chicken, cleaned, washed and cut into small pieces
  • 1/2 tbsp ginger garlic paste
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • salt as per taste

For the masala blend :

  • 1 tbsp cardamom powder
  • 1 tbsp cloves
  • 1 tbsp cinnamon
  • 1 tbsp black cardamom  (roughly 3-4)

For the base :

  • 2 medium onions, one – finely chopped and other – cut into cubes
  • 3 small/ medium tomatoes – blanched and puree them after removing skin
  • 2 tsp ginger garlic paste
  • 1 1/2 tbsp ghee
  • 1 cup yoghurt/dahi
  • 1 tbsp turmeric powder
  • 1 tbsp red chilli powder
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 2 tsp Kashmiri red chilli powder/paprika
  • 3 green chillies, slit (optional) – I had added these but these chillies I used were too spicy and the curry turned too hot. So incase the chillies that you are to use are also spicy avoid using them if you can bear too hot curry.
  • 1 tbsp of masala blend
  • 1 tbsp kasoori methi or dry fenugreek leaves
  • 1 tbsp coriander leaves, chopped

Method :

  1. Marinate the chicken with the other ingredients mentioned under marination. Allow to rest for at least 30 minutes.
  2. In a bowl, mix the yoghurt, turmeric powder and red chilli powder till well incorporatedIMG_20170712_143913
  3. In a wok or saucepan, heat the ghee.
  4. Saute the ginger garlic paste till its rawness disappears.
  5. Then add the chopped onions and saute till slight brown.IMG_20170712_143547
  6. Add the tomato puree and allow to cook.IMG_20170712_144039
  7. Next add the yoghurt mix and cook for another 5-7 minutes till oil separates.IMG_20170712_144721
  8. Add all the remaining spices, salt, marinated chicken and cubed onion. If you using the green chillies add them here.
  9. Allow this to boil till the chicken is well cooked. The twisted I added here is I had pressure cooked the marinated chicken prior for 2 whistles. And then added the pressure cooked chicken at this stage. 2 whistles didn’t completely cook the chicken but was 75-80% done. The rest was cooked while we boiled it in the gravy.
  10. Garnish with kasoori methi and chopped coriander leaves. Enjoy the spicy Chicken do pyaaza with rotis or phulkas.

 

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Salad Bhaaji/ Onion-Tomato Mix Sabji

Salad bhaaji is one of the quickest and easiest sabji to prepare and liked by all at home. It utilizes the readily available vegetables in any household. It is one of the commonly available  and relished sabji in most cafes (khaanawal) in Goa, India. Goans usually enjoy it with pav (bread bun) but it can also be had with rotis, phulkas or chapatis.

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Recipe :

Ingredients :

  • 2  small onions, cut length wise
  • 2 medium-sized tomatoes, cut length wise
  • 5-8 curry leaves
  • few sprigs of coriander leaves, finely chopped
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/8 tsp asafoetida
  • 2-3 green chillies, slit lengthwise
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • salt as per taste
  • 2 tbsp vegetable oil

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Method :

  1. In a non-stick saucepan, heat oil.
  2. To it add the mustard seeds, cumin seeds, asafoetida, curry leaves and green chillies.img_20160929_115138
  3. Once they begin to flutter, add the onion and saute till soft and transparent. (you can add a little salt while adding onion as it helps in faster cooking of the onion)img_20160929_115432
  4. Then add the tomatoes and cover and allow it to cook on low flame. Add a little water to aid in cooking.img_20160929_120059
  5. Then once the tomatoes are soft, add turmeric powder, red chilli powder and salt as per taste.img_20160929_121209
  6. Mix well and allow to cook till little water remains and the dish is not completely dry.
  7. Garnish with chopped coriander leaves and switch off the gas.
  8. Serve hot with roti, phulkas, chapatis or pav.

 

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